Ingredients:

  • 6 Large Eggs
  • 1 cup heavy cream
  • 0.5 tsp sea salt
  • 0.25 tsp cracked black pepper
  • 0.25 tsp garlic powder
  • 0.5 cup freshly grated Parmesan cheese
  • 1.5 cups cherry tomatoes, halved
  • 1 cup shredded low-moisture mozzarella
  • 0.5 cup fresh basil leaves, chiffonade
  • 1 tbsp extra virgin olive oil

Instructions:

  1. Preheat oven to 375°F (190°C). Toss halved tomatoes with olive oil and a pinch of salt on a sheet pan. Roast for 10 minutes until skins just begin to burst.
  2. In a large mixing bowl, whisk eggs vigorously for 60 seconds until frothy. Whisk in the heavy cream, Parmesan, salt, pepper, and garlic powder.
  3. Grease a 9-inch pie dish. Layer half of the mozzarella and half of the roasted tomatoes at the bottom.
  4. Pour the egg mixture over the fillings. Top with the remaining mozzarella, tomatoes, and sliced basil.
  5. Bake at 375°F for 25-30 minutes (completing the total cook time) until the center is set and the top is golden brown.